Recipe: Chai Spice Girls (cutout cookies using chai-flavored tea)
Desserts - Cookies, Brownies, BarsCHAI SPICE GIRLS
"Move over gingerbread boys - make room for sugar and spice and all things nice. Just two bags of chai tea plus two teaspoons each of pumpkin pie spice and molasses flavor an all-time favorite - holiday cookie cutouts."
2 spiced chai-flavor tea bags
3 cups all-purpose flour
2 tsp. pumpkin pie spice
1 1/2 cups butter, softened
1 cup sugar
2 egg yolks
2 Tbsp. molasses
Powdered Sugar Icing (recipe follows)
Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely.
Decorate cooled cookies with Powdered Sugar Icing.
To store:
Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
POWDERED SUGAR ICING
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk (plus more, as needed)
In medium bowl combine powdered sugar, vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.
Makes 18 to 20 cookies
Source: Angela McCrovitz in Better Homes and Gardens magazine
"Move over gingerbread boys - make room for sugar and spice and all things nice. Just two bags of chai tea plus two teaspoons each of pumpkin pie spice and molasses flavor an all-time favorite - holiday cookie cutouts."
2 spiced chai-flavor tea bags
3 cups all-purpose flour
2 tsp. pumpkin pie spice
1 1/2 cups butter, softened
1 cup sugar
2 egg yolks
2 Tbsp. molasses
Powdered Sugar Icing (recipe follows)
Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely.
Decorate cooled cookies with Powdered Sugar Icing.
To store:
Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
POWDERED SUGAR ICING
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk (plus more, as needed)
In medium bowl combine powdered sugar, vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.
Makes 18 to 20 cookies
Source: Angela McCrovitz in Better Homes and Gardens magazine
MsgID: 0085660
Shared by: Betsy at Recipelink.com
In reply to: ISO: Chai spice girl cookies
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Chai spice girl cookies
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Chai spice girl cookies |
Valerie, Tampa, FL | |
2 | Recipe: Chai Spice Girls (cutout cookies using chai-flavored tea) |
Betsy at Recipelink.com |
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